Buttery and moist upside down quick bread, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!
Happy day after Thanksgiving! Are you still full? I am. I don’t serve dinner until 6 pm, but of course I start nibbling the minute we wake up. I may not eat for another week! …. Just kidding. I’m snacking on some of this quick bread, as I type. And also? I’m totally buying this shirt and wearing it next year! Because, how appropriate is that?
I hosted nine this year, as opposed to my usual 19. And yet we still had a plenty of food. My mom and sister and I traded several notes trying to decide how many appetizers and sides were needed. After four, I was like, “Um, I think we’re good!”
I made my usual honey-orange glazed ham, Gruyère cheese scalloped potatoes, roasted green beans, and homemade cranberry-pomegranate sauce. My mom made her famous apple pie. And this year I added these chai-spiced snowball cookies (because they are amazing), plus this easy Cranberry Upside-Down Quick Bread.
I can’t get enough cranberries right now. I bought several extra bags the last time I was at the store, not even knowing what I would do with all of them. You need to make this cake while they’re still in season. And hey, Christmas is still coming!
- • 1 1/4 cups fresh cranberries
- • 1/4 cup brown sugar
- • 2 tablespoons unsalted butter, cut into cubes
- • 1 stick (1/2 cup) unsalted butter, softened
- • 3/4 cup granulated sugar
- • 2 large eggs
- • 3/4 cup half-n-half
- • 1 1/2 teaspoons vanilla
- • 1 1/2 teaspoons orange zest
- • 1 3/4 cups all-purpose flour
- • 1 1/4 teaspoons baking powder
- • 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
- In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
- Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
- Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.